Firecracker Pork with Fruity Lime Salsa

Ingredients:
Firecracker Pork

• 1 (5lb) boneless Boston Butt pork roast
• 1 TBSP paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 garlic cloves, minced
• 3/4 cup water
• 1 (7oz) can chipotle chiles in adobo sauce, undrained
• 1 small onion, cut into 1" chunks
• 16 (8") flour tortillas
• Fresh cilantro (optional)

• 1 (8oz) can crushed pineapple, drained
• 2 cups diced peeled papaya
• 1 cup diced peeled kiwifruit
• 1/3 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 3 TBSP fresh lime juice

Trim fat from roast; cut into half crosswise. Combine paprika and next 4 pork ingredients; stir well. Rub spice mixture over surface of roast halves; place roast halves in electric slow cooker. Combine water, chipotle chiles, and onion in food processor or blender; process until smooth. Pour chile puree over pork. Cover with lid; cook on high-heat setting for 1 hour. Reduce to low-heat setting, and cook 9 hours or until pork is very tender.

Remove pork from slow cooker; let stand 10 minutes. Shred pork with 2 forks; set aside.

Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return cooking liquid and shredded pork to slow cooker; stir well. Cover with lid, and cook on high-heat setting 15 minutes or until warm. Serve pork in flour tortillas with Fruity Lime Salsa. Garnish with fresh cilantro leaves, if desired.

Servings: 16 servings (serving size: 1 tortilla, 1/2 cup pork mixture, and about 3 1/2 tablespoons salsa)
Nutritional Information: Diabetic Exchanges: 1 1/2 starch, 2 veg, 3 M-F meat
Per serving: CAL 364 (33% from fat), PRO 29.7g, FAT 13.6g (sat 4.2g), CARB 31.8g, FIB 1.5g, CHOL 87mg, IRON 3.0mg, SOD 469mg, CALC 140mg

Submitted By: Kyle
Original Source: Southern Living Slow Cooker Cookbook

Comments:
This is SPICY!!!! Instead of putting the shredded pork back in with the liquid, I usually keep the liquid separate for those who want it really spicy. There's plenty of spice in the pork itself.